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Chicken Piccata with Pasta & Mushrooms

January/February 2008

Your rating: None Average: 4 (577 votes)

Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin olive oil and just a touch of butter for flavor. If you like, you can use a mild fish like tilapia or even shrimp instead of chicken breast.



READER'S COMMENT:
"Sounds yummy! I know what we're having for dinner tonight! "

80 Reviews for Chicken Piccata with Pasta & Mushrooms

01/04/2013
Yummy!

I've made this twice and my husband and toddler love it. The only thing I'll do different next time is add the flour to the stock while cooking rather than seperately in a bowl. I've had to drain it each time because it's not quite thick enough for my liking and takes forever to reduce. I give it 4.5 stars!

healthy, nice earthy flavor
Comments
12/08/2012
Anonymous
Can be fixed

I normally like the Eating Well recipes but was disappointed with this one. I'm not a fan of whole wheat pasta but decided to use it for this recipe. The flavor of the pasta overwhelmed everything else in the dish. I couldn't even taste the lemon or capers. It would be much better with traditional pasta - not as healthy, but tastes good!

Quick & easy - uses common ingredients
Comments
10/30/2012
Anonymous

Wonderful! I even forgot to dredge the chicken in flour and it was still delicious! I will definitely make this again.

Comments
08/15/2012
Anonymous
beautiful

made this for dinner tonight and it was delicious!! will definitly make it again

Comments
07/19/2012
Anonymous
Long time to cook

I made this dish for my husband last night, and we hated it. The capers are not for us, and it took much longer than 40 minutes to make this dish. I will not make this again.

none
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